Discover Freshwater eel (unagi): its ingredient, flavour, texture, representative season, regional context, and how to approach soy sauce and wasabi.
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An editorial reference for the shape and colour of Freshwater eel (unagi); the shop’s cut and supply will change the real piece.
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Nigiri
Sweet, smoky and richly savoury
Soft flesh with caramelised surface
Soy sauce
Do not add soy to glazed eel.
Wasabi
Not used.
WHAT IS IT?
What exactly is Freshwater eel (unagi)?
Unagi is freshwater eel, usually grilled with a sweet-savory tare before being placed on sushi rice. It differs from saltwater anago.
CHOOSE WITH CONFIDENCE
Place Freshwater eel (unagi) beside two close relatives.
After Freshwater eel (unagi), use Saltwater eel (anago) to move the flavour and Tamago omelet to change the texture. Order one at a time and test one contrast.
PLACE & CONTEXT
Freshwater eel (unagi) and place
Associated nationwide with kabayaki and the midsummer Day of the Ox; cooking styles differ east and west.
YOUR FIRST PIECE
Build the baseline before seasoning.
Try the first piece before adding anything. Taste: Sweet, smoky and richly savoury. Texture: Soft flesh with caramelised surface. Soy guidance: Do not add soy to glazed eel. Wasabi guidance: Not used.
